A sweet, tangy and ultra seasonal salad recipe from The Organic Kitchen.
Ingredients for the dressing:
1/3 cup good quality extra virgin olive oil
3 tablespoons white balsamic
2 tablespoons honey
sea salt and pepper to taste
For the salad:
5 ounces mixed baby greens
1/2 cup blueberries
10 mint leaves, chopped
4 ounces chevre
1 teaspoon fresh lemon thyme leaves, stripped from stems (or use regular thyme and some lemon zest)
small pinch of sea salt and freshly ground black pepper
4 apricots, halved and grilled
2 teaspoons olive oil
Whisk together the dressing ingredients and set aside
If using an outdoor grill, preheat to 450 degrees.
Place greens, blueberries and mint on a serving platter.
Use a fork to combine goat cheese, thyme, sea salt and freshly ground black pepper, place chunks of goat cheese throughout salad.
Cut apricots in half, remove pit, brush cut side with olive oil and place on hot grill for about 2 minutes or just until grill marks form (don't leave them on too long or they will fall apart). If grilling indoors: place pan on high heat for two minutes. Brush cut side of apricots with olive oil. Add apricots to grill pan for 2 minutes or until grill marks form.
Dress salad and toss reserving a little dressing.
Add apricots to salad, drizzle a little dressing over each apricot, and serve.
